Jamie Guyer

•Identify and delegate responsibilities to staff to ensure objectives are met and excellent service is consistently achieved

• Implement new company policies and procedures by developing plans and instructing staff

• Estimate food needs and place orders accordingly

• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement

• Provide coaching and feedback to staff and assess performance on and ongoing basis

• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.

• Create weekly schedules according to projected covers and cut labor by business demands.

• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

• Consistently monitor product and labor costs to remain within budget

• Maintain the POS System

• Assist in new menu implementation/promotional launches

• Conduct daily pre-shift meetings 

Knowledgeable with Stratton Warren for ordering inventory and recording timeworks and attendance. Proficient with programs and software such as; Avero, Micros and Infogenesis. Responsible for all FOH operations ex; scheduling, deployment, daily inventory of generals and bar goods. Responsible for tracking monthly breakdown and analysis of profit and loss in regards to operating income. Ensure the guest service meets the company and local union policies are followed. Respond to customer complaints and take appropriate action to solve any problems necessary. Staff training and development. Create and maintain performance reviews for all employees. Monitor the safety of the outlet, abiding by the local state health department and casino guidelines.

• Leads team members throughout outlets by providing direction, guidance, daily task lists, assigning duties, and monitoring employee progress. 
• Evaluates employee’s performance, coaches to improve performance, and assist in administering discipline. 
• Pulls needed products from storerooms, generate product requisitions, and transfers products from outlet to outlet. 
• Processes product damages according to departmental policy. 
• Assist with monitoring fountain workers overages/shortages, assist with product returns, and solves cashier issues. 
• Operate cash register to total guests’ purchases and accurately balance cash drawer on a daily basis. 
• Weigh items, bag merchandise, and gift-wrap products. Inspects merchandise prior to wrap/bagging to verify that merchandise is in satisfactory condition. 
• Review price sheets for price changes/adjustments, ticket merchandise as needed, and verify product quantities, assist with product stocking and creating displays. 
• Placing appropriate paper good and food orders on Stratton Warren.
• Maintain cleanliness by removing debris, dusting, keeping all areas clean to meet Health Department Standards, etc.

• Greet guests and seat them at tables or in waiting areas.
• Provide guests with menus.
• Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
• Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
• Answer telephone calls and respond to inquiries or transfer calls.
• Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
• Inspect dining and serving areas to ensure cleanliness and proper setup.
• Inform patrons of establishment specialties and features.
• Receive and record patrons' dining reservations.
• Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.

• Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
• Clean or sanitize work areas, utensils, or equipment.
• Clean service or seating areas.
• Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
• Describe menu items to customers or suggest products that might appeal to them.
• Order, receive, or stock supplies or retail products.
• Provide customers with product details, such as coffee blend or preparation descriptions.
• Receive and process customer payments.
• Serve prepared foods, such as muffins, biscotti, or bagels.
• Stock customer service stations with paper products or beverage preparation items.

Tom Jeffcoat - District Manager

Tom Jeffcoat - District Manager